Description
Learn to make creamy, tangy homemade yogurt with just two ingredients: fresh milk and Greek yogurt starter. This easy recipe is preservative-free and packed with health benefits.
Ingredients
Scale
- 1 l Fresh Milk
- 1/4 cup Greek Yogurt (no sugar, with live culture)
Instructions
- Heat fresh milk over low heat until it reaches 80°C (180°F).
- Remove from heat and let the milk cool to 40°C (104°F).
- In a small bowl, combine 1/4 cup of the warm milk with 2-3 tablespoons of Greek yogurt. Stir well.
- Pour the yogurt starter mixture back into the remaining warm milk. Stir gently until well combined.
- Transfer the mixture into a clean airtight glass jar.
- Cover the jar with a clean kitchen towel and place it in a warm, draft-free spot for 8 to 12 hours to ferment.
- After fermentation, check consistency. Serve as is or strain with cheesecloth for a thicker yogurt.
- Chill the yogurt in the refrigerator for at least 2-4 hours before serving.
Notes
- Use high-quality, pasteurized fresh milk. Whole milk yields richer yogurt, while skim milk results in thinner yogurt.
- Ensure your Greek yogurt starter contains live active cultures.
- Avoid UHT milk for best results.
- The longer the yogurt ferments, the tangier and thicker it will become.
- Store homemade yogurt in an airtight container in the refrigerator and consume within 7-10 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dairy
- Method: Fermentation
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 30mg